Prawn Enchiladas with Mole

  • Preparation Time35 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyMedium
60ml mole sauce ( mole poblano)
Chili de arbol powder, for garnish
50g crumbled Mexican queso fresco
1 tomato, sliced 0.5cm thick
1 head romaine lettuce, sliced
50g shredded mozzarella
6 corn tortillas
1 large white onion, peeled and sliced 0.5cm thick
6 small jalapeno peppers
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt
18 medium prawns , peeled, tail removed
1 small piece plain chocolate
2 tablespoons olive oil
1 lime, quartered
In aluminium baking tray on a preheated grill, mix mole and olive oil together. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.

Toss prawns with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side. Remove prawns from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.

Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some prawns in each tortilla, roll up loosely, and set seam down in mole. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.

Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos. Eat fast before "la migra" shows up.

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